OLD FAVES new sensations!

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GOLDEN GAYTIME PROFITEROLES

MAKES 15 PREP 10 MINS COOK 40 MINS + CHILLING Preheat oven to hot, 200°C. Lightly grease 2 oven trays. In a medium saucepan, combine 1 cup water and 75g butter on low until melted. Increase heat to medium. Bring to just below boiling. Add 1 cup plain flour. Cook, stirring, 1-2 mins until mixture leaves side of pan and forms a ball around the spoon. Remove from heat. Transfer mixture to the bowl of an electric mixer. Spread up sides of bowl using a wooden spoon. Cool 5 mins until comfortable to touch. On low speed, add 4 lightly beaten eggs, beating well after each addition until mixture is smooth and glossy (you may not need all of the last egg). Drop heaped tbsps mixture onto trays, allowing room for spreading. Bake 10 mins. Reduce temperature to moderate, 180°C. Bake 15-20 mins until golden. Make a small slit in the base of each puff. Bake 5 mins. Cool.

CARAMEL CREAM Meanwhile, in a large bowl of an electric mixer, beat 380g top’n’fill caramel and 600ml thickened cream until firm peaks. Transfer to a piping bag fitted with a small plain nozzle. TOFFEE In a small saucepan, heat ½ cup caster sugar and ¼ cup water on low, stirring until sugar has dissolved. Increase heat to high. Boil, not stirring, 7 mins until light golden in colour. Remove from heat. Working quickly dip tops of profiteroles in hot caramel then sprinkle with 50g Malt’o’milk biscuits, roughly crushed. Cool. Pipe caramel cream into profiteroles. Serve.